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Ingredients
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Crab Cakes
Remoulade Sauce
Method
Crab Cakes
- 1
Prepare the Mixture
In a large mixing bowl, combine the fresh crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and the egg. Mix gently until well combined.
- 2
Add Vegetables and Bind
Fold in the chopped green onions. Gradually add the breadcrumbs, mixing until the mixture holds together but is not too dry. Season with salt and black pepper to taste.
- 3
Form the Cakes
Using your hands, shape the crab mixture into patties, about 3 inches in diameter. You should be able to make about 8 cakes.
- 4
Cook the Cakes
In a large skillet, heat the cooking oil over medium heat. Once hot, add the crab cakes in batches, avoiding overcrowding. Cook for 4-5 minutes on each side, or until golden brown and crisp.
Remoulade Sauce
- 5
Combine Ingredients
In a small bowl, whisk together the mayonnaise, Dijon mustard, capers, lemon juice, hot sauce, and paprika until smooth.
- 6
Chill the Sauce
Cover the remoulade sauce with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.